Mini Easter Cheesecake Bites
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 mini cheesecakes
Try these easy and delicious individual cheesecake bites topped with coconut and malted milk chocolate eggs!
  • 1 c. graham cracker crumbs
  • ¾ c. sugar
  • 1 t. salt
  • 6 T. butter, melted
  • 3 (8 oz) packages of cream cheese
  • 2 t. vanilla
  • 3 eggs
  • 1 c. sweetened coconut flakes
  • Malted Milk Chocolate eggs
  1. Preheat the oven to 325 degrees.
  2. Line 18 muffin cups with cupcake liners.
  3. In a medium bowl combine the graham cracker crumbs, 3 tablespoons of sugar, salt, and melted butter. Mix well until combined.
  4. Place 1 tablespoon of graham cracker crust in the bottom of each cupcake liner and press it down. Set aside.
  5. In a large bowl combine the cream cheese, remaining sugar, vanilla, and eggs. Use a mixer and blend until smooth.
  6. Divide the cream cheese mixture over top of the crust mixture in the cupcake liners.
  7. Bake for 25-30 minutes or until the cheesecake is set. Cool completely on a wire rack and then transfer to the refrigerator for at least 2 hours.
  8. To decorate sprinkle the coconut flakes on top of the cheesecake bites. Top each one with 3 pastel malted milk chocolate eggs.
Recipe adapted from Philadelphia Cream Cheese
Recipe by Hezzi-D's Books and Cooks at